• 8 ounces fettuccine pasta
ALFREDO SAUCE
• 1/2 C unsalted butter
• 2 C heavy whipping cream
• 3 tsp minced garlic
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• Pinch pepper
• 2 C freshly grated Parmesan cheese
BROCCOLI
• 1/2 pound fresh broccoli florets, about 2 to 3 C
CHICKEN
• 1 pound boneless, skinless chicken breasts
• 1 C flour for dredging the chicken
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp olive oil
• 1 tsp butter
Boil a pot of salted water and cook fettuccine according to the package directions for al dente pasta. Do not overcook. Cut chicken breasts in half lengthwise to create 4 thin pieces out of the two thick pieces. Combine flour, garlic powder, Italian seasoning, salt and pepper. Gently press chicken breasts into flour mixture to lightly coat. Heat butter and olive oil in a large skillet over medium high heat. Once the pan is hot, add chicken breasts and cook for approximately 5 minutes on each side, or until golden and cooked to 165 degrees in their center. Remove chicken breasts from pan and set aside. While chicken is cooking, steam broccoli for approximately 5 minutes. It should be tender but still bright green and crisp. Do not overcook. Using the same pan that was used to cook the chicken (no need to clean – scrape any browned bits off the bottom if they are there, those can be used in the sauce), add ½ C butter and heavy cream to the pan and bring to a low simmer. Cook for 2 minutes on a gentle simmer, do not bring to a rolling boil. Add in garlic, salt and pepper and Italian seasoning, and cook for one minute. Add in grated cheese and whisk until melted and sauce has thickened. If sauce is too thick, add a bit of the reserved pasta water to the sauce and whisk well until incorporated. Add drained pasta to the sauce and toss to coat with sauce. Add broccoli and gently toss to coat. Slice chicken and either add and toss, or top the dish with the chicken. Top each serving with freshly grated Parmesan just before serving.
